Fried Rice

Comfort food doesn't always have to be about cheesy, creamy sauces. This fried rice recipe from Food Network Kitchen combines tender cubes of meat with egg and veggies that are cooked in peanut oil for a result that is satisfying and savory.

Chicken Enchiladas

These super-convenient enchiladas are all about layering: Start by pouring your favorite jarred salsa in the bottom of your baking dish. Line up your rolled tortillas before piling on more salsa and cheese.

Chicken Pot Pie Sandwich

Jeff makes a quick and simple roux to thicken the sauce for his creamy pot pie filling. Then he combines toasted pine nuts with frozen and thawed peas in the food processor for an easy pesto topping that's bright and flavorful.

Easy Calzones

Ree uses breakfast sausage in her calzone filling, but you can tailor the recipe to your liking by using your favorite add-ins. After all, "the great thing about a calzone is that you can customize what you put inside," Ree says.

Eggplant Parmesan Hero

Food Network Kitchen's quick marinara sauce lends this hero a wonderfully rustic, chunky texture. Best of all, the sauce will require very little shopping, as you're likely to have most of the ingredients stocked away in your pantry.

Tyler's Beef Stroganoff with Buttered Noodles

Tyler's meaty, buttery beef Stroganoff requires minimal prep work, and best of all, it practically cooks itself. The short ribs are roasted on low heat until the meat is fall-apart, melt-in-your-mouth tender.

Giada's Chicken Carbonara

The best part about this ultra-creamy comfort food is that you can whip it up in no time at home. But because the sauce requires a lot of egg yolk, Giada suggests eating it right after making it. Otherwise, "it's like making your scrambled eggs the morning before you're going to eat them," she says.

Penne with Mozzarella, Tomatoes & Herbs

This dish requires very little cooking. Simply toss the cooked pasta with the tomatoes, kalamata olives and other fresh ingredients. Food Network Kitchen recommends using bocconcini — or "baby mozzarella" — to ensure a bit of creamy cheese in every forkful.

Eggplant Parmesan Meatloaf

Topped with zesty marinara sauce and slices of pan-fried eggplant, this comfort food mashup hits the spot. Giada says the key is to "mix all the seasoning before you add the ground beef for a nice, light meatloaf."

Parmesan-Crusted Pork Chops

These pork chops are quick and easy to make once you assemble the Parmesan breadcrumb coating. The key to achieving the perfect crunch is to dip the pork chops first in the breadcrumbs, then in the whisked eggs, then back into the breadcrumbs before pan-frying.

Chicken-Fried Steak with Cream

Chicken-fried steak just isn't complete without a generous spoonful of thick, creamy gravy. Luckily, this version from Food Network Magazine comes with a gravy recipe that's rich, satisfying and incredibly easy to make.

Claire Robinson's Beef Stroganoff

When it comes to comfort food, the richer, the better. If you want to avoid heavy cream, though, try this beef stroganoff. You'll still feel like you're indulging thanks to the creamy texture of sour cream.

Turkey and Quinoa Stuffed Peppers

Guy Fieri stuffs his peppers with ground turkey, red quinoa and kale before topping them with a panko-Parmesan mixture and a drizzle of Roasted Tomatillo Avocado Sauce. These just may be the most-satisfying stuffed peppers around.

"Everything" Pigs in Blankets

Everything bagels meet pigs in blankets in this creative recipe from Food Network Kitchen. Perfect as a quirky appetizer or for a quick breakfast, these baby sausages are enveloped in buttery, oniony pastry heaven.

Classic Banana Bread

Got one or two overripe bananas? Throw them into a resealable plastic bag and freeze them. (They'll keep for a month.) When you have enough, use them to make this easy banana bread. Just bring them to room temperature, then peel and mash.

Classic French Toast

How to make great French toast: Use stale bread, making sure to slice it at least 3/4 inch thick (which helps to maximize soaking for a custardy interior), and watch your soaking time (a shorter time leads to a slightly drier toast, whereas a longer time yields a more custardy one).

Fried Onion Dip

Amy fries fresh onions in clarified butter to make this caramelized onion dip. Clarifying the butter, or removing some of the water and milk solids from the butterfat, ensures that the onions don't burn.

Oven-Baked Short Ribs with Porter Beer Mop

Amy's beef short ribs couldn't be easier: Just roast them in the oven and finish with a dark, treacly porter beer glaze. Where the glaze adds deep, almost chocolatey flavor, cilantro and lime provide balance with their high notes.

Ina's French Toast Bread Pudding

Take Sunday brunch to the next level with this fabulous bread pudding recipe, loaded with the familiar tastes of French toast. Thick challah bread provides heft, while honey, orange zest and maple syrup add subtleties of flavor.

Spicy Spaghetti with Mega Meatballs

This spaghetti recipe is anything but ordinary: Huge hunks of beef and pork meatballs topple over a hefty tangle of noodles and spicy tomato sauce. The spiky spice comes twofold from cayenne pepper and hot sauce.

Baby Potatoes with Creamy Goat Cheese and Fine Herbs

Serve this elegant, low-effort appetizer at your next dinner party: Just fill some cooked baby potatoes with a savory mixture of goat cheese, sour cream, and fresh herbs like parsley, tarragon and chives.

Trisha's Pimento Cheese Spread

This simple, three-ingredient spread is perfect as an appetizer or a light lunch. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.